Shrimp Vegetable One Pot: Easy & Delicious Recipe

Shrimp vegetable one pot meals are the unsung heroes of weeknight dinners! Imagine tender shrimp, vibrant vegetables, and flavorful broth all simmered together in a single pot, ready to grace your table in under 30 minutes. This isn’t just a recipe; it’s a culinary hug in a bowl, perfect for busy evenings or when you simply crave a comforting and nutritious meal.

One-pot cooking has a rich history, stemming from practical needs and resourceful cooking traditions across cultures. From hearty stews cooked over open fires to flavorful paellas simmered in large pans, the concept of combining ingredients in a single vessel has always been about efficiency and maximizing flavor. Our shrimp vegetable one pot recipe draws inspiration from these traditions, offering a modern twist on a classic cooking method.

What makes this dish so irresistible? It’s the symphony of flavors, the satisfying textures, and the sheer convenience. The sweetness of the shrimp perfectly complements the earthy vegetables, all bathed in a savory broth that’s both comforting and invigorating. Plus, the minimal cleanup is a definite win! Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to become a staple in your repertoire. So, grab your pot and let’s embark on this delicious culinary adventure together!

this Recipe

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snow peas
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Preparing the Vegetables:

Before we even think about the shrimp, let’s get our veggies prepped and ready to go. This will make the cooking process much smoother and faster. Trust me, a little prep work goes a long way!

1. Chop the Onion: Dice the yellow onion into small, even pieces. This ensures it cooks evenly and doesn’t overpower the other flavors. I like to use a sharp knife and take my time to avoid any tears!
2. Mince the Garlic: Mince the garlic cloves finely. You can use a garlic press if you have one, or just chop them as small as you can. Garlic is a flavor powerhouse, so don’t skimp on it!
3. Chop the Bell Peppers: Remove the seeds and membranes from the red and green bell peppers, and then chop them into bite-sized pieces. I like to keep them roughly the same size as the onion for visual appeal.
4. Prepare the Broccoli, Carrots, and Snow Peas: Cut the broccoli into small florets, slice the carrots into thin rounds, and trim the ends off the snow peas. You can also snap the snow peas in half if they are particularly large.

Cooking the Base:

Now that our vegetables are prepped, it’s time to start building the flavor base of our one-pot wonder. This is where the magic happens!

1. Sauté the Onion and Garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Add the Bell Peppers: Add the chopped red and green bell peppers to the pot and cook for about 5 minutes, until they start to soften. The peppers will add a nice sweetness and color to the dish.
3. Stir in the Diced Tomatoes: Pour in the can of diced tomatoes (undrained) and stir to combine. The tomatoes will add acidity and depth of flavor to the broth.
4. Add the Vegetable Broth and Quinoa: Pour in the vegetable broth and add the rinsed quinoa. Stir well to ensure the quinoa is evenly distributed.
5. Season with Spices: Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
6. Bring to a Boil, Then Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.

Adding the Vegetables and Shrimp:

With the base simmering away, it’s time to add the remaining vegetables and the star of the show – the shrimp! This is where the dish really comes together.

1. Add the Broccoli, Carrots, and Snow Peas: Stir in the broccoli florets, sliced carrots, and snow peas. These vegetables will cook quickly, so we’ll add them towards the end to ensure they retain their crisp-tender texture.
2. Add the Shrimp: Gently nestle the shrimp into the pot, making sure they are submerged in the liquid. The shrimp will cook very quickly, so keep a close eye on them.
3. Cook Until Shrimp is Pink: Cover the pot and cook for 5-7 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp. Be careful not to overcook the shrimp, as they can become rubbery.

Serving:

Our one-pot shrimp and vegetable dish is now ready to be served! This is the best part – enjoying the fruits of our labor.

1. Garnish with Parsley: Sprinkle the dish with fresh chopped parsley for a pop of color and freshness.
2. Serve with Lemon Wedges: Serve the dish hot with lemon wedges on the side. A squeeze of lemon juice will brighten the flavors and add a zesty touch.
3. Enjoy! Serve immediately and enjoy your delicious and healthy one-pot shrimp and vegetable dish!

Tips and Variations:

This recipe is incredibly versatile, so feel free to customize it to your liking. Here are a few ideas:

• Protein: You can substitute the shrimp with chicken, sausage, or tofu. Just adjust the cooking time accordingly.
• Vegetables: Feel free to add or substitute any of your favorite vegetables. Zucchini, mushrooms, spinach, and kale would all be great additions.
• Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you like it really spicy, you can add a pinch of cayenne pepper.
• Broth: You can use chicken broth or seafood broth instead of vegetable broth for a different flavor profile.
• Grains: You can substitute the quinoa with rice, couscous, or orzo. Just adjust the cooking time according to the package directions.
• Creamy Version: For a creamier dish, stir in a dollop of Greek yogurt or sour cream at the end.

Make Ahead Instructions:

You can prepare the vegetables ahead of time and store them in the refrigerator until ready to use. You can also cook the base (onion, garlic, bell peppers, tomatoes, broth, and quinoa) ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply add the remaining vegetables and shrimp and cook as directed.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Information (Approximate):

Per serving (based on 6 servings):

• Calories: 350
• Protein: 30g
• Fat: 10g
• Carbohydrates: 40g
• Fiber: 5g

Note: Nutritional information is approximate and may vary depending on the specific ingredients used.

Conclusion:

So there you have it! This Shrimp Vegetable One Pot recipe is truly a weeknight winner, and I genuinely believe it’s a must-try for anyone looking for a delicious, healthy, and incredibly easy meal. The beauty of this dish lies in its simplicity – minimal cleanup, maximum flavor, and packed with nutrients. It’s the kind of meal you can feel good about serving your family, knowing they’re getting a balanced and satisfying dinner without you spending hours in the kitchen.

But why is it a must-try, you ask? Beyond the ease of preparation, the combination of succulent shrimp and vibrant vegetables creates a symphony of flavors that will tantalize your taste buds. The broth, infused with aromatic herbs and spices, ties everything together beautifully, creating a comforting and wholesome experience. It’s a dish that’s both light and filling, perfect for any season. Plus, it’s incredibly versatile!

Looking for serving suggestions? I love serving this Shrimp Vegetable One Pot over a bed of fluffy quinoa or brown rice to soak up all that delicious broth. A sprinkle of fresh parsley or cilantro adds a pop of freshness, and a squeeze of lemon juice brightens up the flavors even more. For a bit of heat, consider adding a pinch of red pepper flakes or a dash of your favorite hot sauce.

And speaking of versatility, the variations are endless! Feel free to swap out the vegetables based on what you have on hand or what’s in season. Zucchini, bell peppers, broccoli, or even spinach would be fantastic additions. You can also experiment with different types of protein. Chicken or sausage would work beautifully in place of the shrimp, or you could even add some chickpeas or white beans for a vegetarian option. If you’re feeling adventurous, try adding a splash of coconut milk to the broth for a richer, creamier flavor.

Don’t be afraid to get creative and make this recipe your own! The most important thing is to have fun and enjoy the process. I truly believe that cooking should be a joyful experience, and this recipe makes it easy to achieve just that.

I’m so excited for you to try this Shrimp Vegetable One Pot recipe! I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights, casual gatherings, or even a cozy night in.

Once you’ve given it a whirl, I’d absolutely love to hear about your experience. Did you make any modifications? What were your favorite vegetables to include? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. So, go ahead, grab your ingredients, and get cooking! I can’t wait to see what culinary masterpieces you create. Happy cooking!